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Slicing knife in forged 1.4116 steel and handle in POM (high-strength resin).
The fillet knife and the slicing knife are stamped from sheet steel, and their blades are relatively narrow and flexible. This feature is important for filleting because the blade has to adapt to the natural texture of the foods, following the planes of separation in meats. Similar considerations apply to the function of slicing. Flexibility is particularly important for slicing ham. For this operation, the surface to be sliced is relatively large, and blade flexibility is fundamental in maintaining a constant, thin slice thickness. The handles, made in POM, a high-strength resin, have a textured surface to improve grip. The junction between blade and handle features a sort of hilt that protects the fingers.
View the rest of the Alessi La Cintura di Orione Cutlery collection!